Clean Eating… my thoughts

I’ve read a lot about clean eating, people’s recipes and thoughts all the time, there are mag’s, books, e-books and guidlines, and I’ve been known to post some myself, and use the phrase on more then one occasion (see how many times I tagged). What do I really think about it? Bullshit! It’s such a load of crap that now someone thinks they’ve discovered America with this eating “revolution”. Every aspiring wann- be posts their own ebooks on it, as if they are something special, and like I said, I am guilty, have a look at my tags, I’ve done it, and probably will after this post too. A bit harsh I know, but I read all these young impressionable girls writing things to these gurus as if these people are god, some fountain of nutrition knowledge, when many (MOST) aren’t even qualified in any relevant field, and it makes me mad. Often, I feel like they’re been taken for a ride. Some of these ebooks on clean eating are just receipes that people have shared on blogs and various forums, and it makes me mad that someone packages them up and sells them to people who are often quite desperate, who look at their fit bodies and think if they buy the product that’s been flogged, whether a book, recipes, smoothies, protein powder, by a miracle this will instantly transform them. At the end of the day, it’s mainly diet, as well as exercise, nothing revolutionary there. The number of times I have read or heard people say “I don’t count calories, eat clean and you’ll be fine” is incredible! And too often, if you go by the definition of the term, these recipes include ingredients that are far from fitting that definition. Is protein powder really clean? How so? Too often they are actually using low fat,  or packaged, or ultra processed foods in the recipes or diets. What is clean about that?? Food should be plain and real as possible. I know when I first started trying to lose weight I was reading all of these things, and buying this crap, when all along I should’ve just listened to what one my aunties said – eat at home, eat like what we have always eaten, and just watch portions and you won’t get fat ever.

I think there’s something very unhealthy as classifying food as ‘clean’, therefore making the other food ‘dirty’. Guilt much? Does that sound like a recipe to a healthy balanced attitude to food to you?

cleaneating

Let me explain further. As I’ve mentioned, I was actually born overseas. When I go back  I have to say that there is a huge difference with supermarkets and people’s way of shopping, thoughts on food, and weight issues (prevalence of type 2 diabetes) is hugely different to here, the US or England (and I’m sure other places). In many places, you still go to a butcher for meat, greengrocer for veg, bakery for bread etc. The foods are more natural and real generally, rather then having to specifically seek out places that advertise as being ‘clean’. In a supermarket, for instance, I look at the milk or yoghurt, and it isn’t a whole wall with every imaginable fat free, added omega/folate/whatever, or minus whatever ingredient, it’s proper real milk and proper yoghurt. There are some skim options (sadly, more and more, and moreso in capital cities or other big cities that are becoming more westernised in food habits), but overall, it’s pretty much a difference in milk brands, or flavours, rather then messing with food too much. Lettuce comes as you would pick it, not all pretty in a bag, pre rinsed and cut etc. Same with most veg, rather then pre-cut, pre-portioned, packaged, with added whatever in it.  And, when I am there I don’t even buy skim milk, and yet every time I am there I seem lose weight just incidentally. Now, I know this isn’t just the food, it’s the way meals are structured and portion sizes, however trust me, anyone with European rellies will know – as the guest there’s no saying no to desserts, seconds, and there’s no holding back with foods. And, add to this that Polish food is not lean by any stretch of the imagination. We have amazing sausages, smallgoods, cakes, cheeses etc, and I love them all. Yet, as I said, I always every time without fail slim down there, and I look around and not only are there less overweight and fat people around, the ones who are aren’t grossly obese like you see here. If they are there, I have never seen even one. It’s no secret which nations are the top for obesity, and no coincidence that these same nations have similar attitudes to food, meals, portion sizing and an abundance of fat free, lite, low fat etc predominant on the shelves.

I am going cold turkey. For the most part, I don’t get fat free, but I do buy skim milk, and a few other things. No more. Done with that shit.

Now, I will probably contradict myself and post some recipes tagged clean in future, feel free to call me out on it, it’s a journey, but this is my thoughts today, and where I stand today on it. What are your thoughts on this?

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Another good day

Again, I have started the day with exercise, getting into a rhythem on holiday.

I got up and did a fast pace walk this morning, and had a coffee and a peach Chobani for brekkie. Um, all I can say is YUM! It was the first time I tried Chobani, and it’s really nice, I kept seeing it mentioned on all your blogs and when I saw it at the shop I thought why not. I am converted.

Going to a surf club for lunch and drinks soon, but I have been really controlled when drinking, max of three drinks, and spaced with water every time, and will get a healthy option there, maybe some fish and salad.

Might even treat myself to another Froyo…. Mmmmm, peanut butter Froyo. Love ❤

PEACH YOGHURT LOVE ❤

Chłodnik – Cold Beetroot soup recipe

Chłodnik

Is a great Summer soup from Poland. It’s also a really pretty looking dish to serve for guests, and is really good for your, with plenty of herbs, beetroot, and natural yoghurt.

I highly recommend it

Ingredients

bunch of young beets with stems
2 finely garlic cloves
1 litre boiling water
Vegetable stock, or cube (Vegeta)
Spring onion
Parsley
Dill
500g natural yogurt, buttermilk or kefir
salt & pepper, to taste
¼ lemon juice

4 hard boiled eggs
1kg baby potatoes

Method

Wash and chop the beets and stems.Cut them quite small, you can even coarsely grate the beetroot.
Place in a large pot with boiling water, garlic, stock cube or Vegeta, and lemon juice. Cook covered until beets are al dente – just soft enough.
Remove from heat, then add half of your dill, half your parsley (reserve the rest for garnish), your spring onions and leave aside to cool down a little bit more. Add yogurt (buttermilk or kefir), season to taste with salt, pepper. Taste it, it may need a little sugar to balance the flavour. If the soup is too dense you can thin it with more hot water. Chill in fridge for an hour.

Hard boil your eggs

Chop and cook your baby potatoes, then put a little butter (optional) and sprinkle the rest of the dill on them.

To Serve, half your eggs, and put on top of soup which you sprinkle the rest of the parsley on, and serve the potatoes on the side, so they can be added by your guests themselves to the soup before eating.

 

Make 6 servings.

Healthy Travel snack ideas for upcoming holiday period

With my holiday rapidly approaching, I am thinking about travel snacks and healthy options. I’ve expressed some anxiety about my diet and routine suffering, and there are definitely some VERY unhealthy options in terms of travel food – whether it be airports, or on the road. It’s easy to not even try being health, but with the holiday season approaching I thought I would write about some healthy options.

 

Obviously – fruit. You can pre-cut it if that’s easier, but what better packaged option then a piece of fruit?

Yoghurt – A small portion sized container filled with some full fat greek yoghurt portioned out has an added bonus of probiotics which can help if you get uneasy in your stomach while travelling. I would get the small serves from a supermarket, but trying to find one that ISN’T REDUCED fat, and naturally flavoured is practically impossible. Plus, some of the sizes are more then 1 serve, so I bought these little stay fit containers, you freeze the lids to keep it cool, and you’re set.

 

Nuts – a small serve of nuts or trail mix is so handy to have, again you need to be aware of portion sizing, but they’ll help keep hunger and cravings at bay until you can get a proper meal.

Homemade muesli bars – I am making some with oranges and a little chocolate drizzled, yummm. There are some good natural bars you can get if you don’t feel like making them, I just don’t want something with too many additives.

I did consider some beetroot chips, organic and blah blah, but the sodium was ridics in them.

 

Because I am road tripping, I’ll also pack some crackers, like Vita-weats, or Ryvitas, with some avocado, or tuna that I can put together on the go for a bit more of a meal-y snack.

 

 

 

9 Foods For Amazing skin

http://www.wellandgoodnyc.com/2012/10/24/9-foods-for-amazing-skin/.

I came across this today and thought I’d repost, I love superfoods for skin! Like the Perricone Diet – amazing skin if you can make yourself eat COPIUS amounts of fish! For me, the sauerkraut and cabbage wasn’t a surprise, in Poland we know how good it is for your skin! And best of all, these are all really easy to incorporate into your diet, have loads of other health benefits, and and not obscure, and hard to get. I always have lemon and water first thing in the morning, have chia seeds in a brekkie or sometimes as a pudding, cucumbers in salad all the time, love a seaweed salad from sushi train, recently tried papaya for the first time (i know, hey, but I’ve always avoided it and thought I didn’t like it),  pumpkin seeds I put on a salad for crunch etc.

SkinWe may not be able to change our DNA or completely alleviate blemish-inducing stress, but we all can eat foods that contribute to amazing skin, says Kimberly Snyder, celebrity nutritionist and author of the best-selling The Beauty Detox Solution. Snyder shares with us nine foods—from cucumbers to kale and sauerkraut (surprise!)—that can seriously impact the look and health of your skin.

Cucumber

Cucumber: Cucumber is a virtually a cure-all full of hydrating enzyme-filled water, and hydration is key for youthful, smooth skin. It also contains vitamins B and C, zinc, iron, folic acid, calcium, magnesium and potassium. And it has anti-inflammatory properties, which is why you put the chilled slices over your eyes for a DIY spa treatment!

Seaweed

Seaweed: Seaweed is rich in B vitamins and minerals such as iron, which helps with healthy blood flow to contribute to radiant skin. It is also naturally low in (bloating) sodium, but high in iodine, to help your thyroid and metabolism function at its peak. Order a seaweed salad when you go for sushi or add spirulina to your smoothies or diet.

Kale

Kale: The sexy, good-for-you green is an excellent source of the beauty vitamins A, C, and E, which have potent anti-aging properties and help promote healthy new cell growth. Kale is also loaded with minerals, such as magnesium and calcium that healthy skin needs. Make a green juice or massage a kale salad stat.

Papaya

Papaya: Papaya’s gorgeous reddish color is due to its high content of beta-carotene, which converts to vitamin A in the body, and acts like a mechanic of on-going skin repair. The enzyme papain is used in all kinds of exfoliating facial masks, but when you eat it, it contributes its cleansing properties to your digestion and promotes both bright skin and eyes.

Sauerkraut

Raw sauerkraut and other probiotic-rich foods: Probiotics are one of the biggest beauty secrets for clear, radiant skin. They encourage the growth of friendly gut flora that helps keep your digestion in check, so there’s better nutrient delivery to the skin and entire body. And they help make B vitamins, critical for energy and beauty overall. How to eat more? Add a scoop of sauerkraut to a rice or quinoa bowl with steamed veggies for a zing.

PumpkinSeeds

Pumpkin seeds: A handful of these are like taking your B vitamins and biotin, an essential nutrient for strengthening hair, nails, and skin. Pumpkin seeds are also high in minerals, such as zinc, which in deficiency can lead to issues such as acne. Sprinkle them over anything from yogurt and salads to rice bowls and fish.

ChiaSeeds

Chia seeds: They’re an unbelievable source of essential fatty acids that nourish the skin and scalp. Chia seeds also contain skin-saving antioxidants (in the ballpark of blueberries) that fight free-radical damage. Be sure to soak them first before eating, or add them to a pudding or smoothie.

Cabbage
Cabbage: The humble cabbage is actually a wonderful beauty food. It’s high in fiber and contains the compound sulforaphane, which promotes anti-aging antioxidant activity in the body. It’s also high in vitamin C. How to eat more? Add sliced purple cabbage to your salads.

Lemon

Lemon: I recommend starting each day with hot water with lemon. It gives you a boost of vitamin C, and this simple drink starts you off in the day hydrated. Lemon’s enzymes have also been shown to help rejuvenate liver tissue and help support skin collagen.

Mountain Bread light tandoori yoghurt crusted chicken with mint – eat clean

I’ve been experimenting with Mountain bread, and found this great book of recipes online. I like the rye mountain bread, I took a wrap to work today with tuna and salad, have made other recipes which I’ll also post.

Mountain Bread

2  small chicken breasts (recipe calls for thighs but we eat chicken breast, chicken breast and more chicken breast in my house)

1 cup  greek yoghurt

1 tbsp tandoori paste

8 mint leaves, thinly sliced

250 gm mesclun lettuce

salt and pepper

8 sheets of Mountain Brea

1 tsp olive oil

 

Method:

1 Marinate chicken thighs in ¾ cup yoghurt and

tandoori paste for 2 hours.

2 Blend mint and washed lettuce together.

3 Heat oil in frying pan and cook chicken on a

medium heat for 4 minutes on each side until

cooked. Set aside on a plate to rest for 5 minutes.

4 Slice chicken and serve with extra yoghurt and

lettuce mix. Wrap up in the Mountain Bread

and enjoy.

 

Back on track – 21 day countdown, where I’m at and a little fitspo

All my loved ones, friends and family, that were visiting have now gone back, and it’s time to get back on track with training and nutrition. I decided I’ll weigh in next Saturday, rather then set myself in a state of despair by doing it earlier, like today. I know I’ve done damage, and set myself back, making reaching my holiday goal unrealistic now. I ate whatever, drank a fair bit, and didn’t go to the gym.

Back to the gym this morning, squats and deadlifts here I come! Actually, that could be tomorrow because I’ll do chest today.

Normal breakfast routine for me today, I had warm water with lemon, my quinoa oats with blueberries, and cacao crunch nibs, and a green tea. Gosh it’s good to be back to normal eating my foods I love and make me feel good.

I do have a ‘secret weapon’ that I hope (please please please let this work) can help me get results before I go, in the form of Maxine’s Burn protein powder, which I’ll review. Oh my goodness I was soooo excited to get this. Exactly what I need at the moment with 21 days to go, I really hope this will give me that edge. Burn baby burn! A protein that helps lose fat AND tone muscle?? Yes!! Stops you feeling hungry so you don’t just go for the nearest thing – which more often then not is not a nutritious choice, especially if you’re out and about. But this protein powder has added benefits, helping promote healthy skin hair and nails, and supports your immune system, and generally is a supplement designed to promote your health. It can be used as a meal supplement – added boost, as well as post-workout, has carb blockers, and suppresses appetite. L-Carnitine, green tea, Choline and Inositol and zinc, all work in different ways to help your body burn the fat, and I think I’ll use it as both meal replacement and post workout. You can probably read more here, the describe much more scientifically how it works, however as mentioned I will review it.

Vegetable Curry with Quinoa – from Kora Organics – Miranda Kerr

Vegetable Curry with Quinoa

Picture Different from outcome

Don’t you just love a meal that you can sit down to with the complete assurance that what you’re eating is bringing health, vitality and healing to your body?.  In the state of the busy world today, it seems that our priorities are so focused on the high speed rhythms of work and priorities, that we don’t have any time to think about what we are feeding the very body that is endlessly chugging us through a life of almost impossible demand. Those demands require nutrients and that is the key for a functioning body and a healthy life.

Nowadays we are fully immersed in a society where fresh wholesome food is available, yet unfortunately our biggest killers are preventable diseases.  In my opinion we need to get our aprons on, our skillets a-sizzling, and link arms to tackle these issues head on, with enthusiasm and joie de vere.

The idea of preparing nutritious meals at home can seem like a pain to many people. But really there’s no need to feel daunted, it just takes a little practice in the kitchen, planning, and an appreciation of the nutritional value of wholesome ingredients.

The Supercharged Food website and blog are a perfect starting place, providing you with nutrient packed, easy recipes complimented by research that will educate you on the very ingredients you’re cooking with. You can prepare and enjoy disease fighting food knowing exactly how the ingredients are bringing your body into a state of health and wellness. Win-win!

This exotic vegetable quinoa curry is a wonderful meal to include into your transition to a lifestyle of health. Cook up a massive double portion and freeze the leftovers for those busy weeknights or work lunches. I promise that your body and tastebuds will be jumping for joy!

The base of this mouthwatering curry is quinoa (pronounced keen-wah), technically a fruit seed that seems to be growing and growing in popularity due to its versatility and significant health benefits. Quinoa conveniently has a quicker cooking time compared to brown rice and other grains, and accompanying flavours are absorbed beautifully, making it a great option for sweet or savoury cooking.

The uses of quinoa are remarkably diverse, and it can be used in pilaffs, gluten free risotto’s, soups, salads, or as an interesting addition to stuffed capsicums, tomatoes or mushrooms.  I personally love to use fluffy royal white quinoa to make a satisfying gluten free breakfast porridge.

One very important thing to remember before cooking with quinoa is to wash the seeds, as they contain a naturally occurring outer coating called saponin, a defense mechanism of the seed that is toxic to humans. This can be easily removed by placing the seeds in a fine sieve, washing under a tap and using your fingers to scrub off the residue. Saponin has a bitter taste, so a taste test before cooking will ensure that it has been removed.

So why is quinoa really selling out in supermarkets? What are its real claims to fame besides being a convenient grain substitute? The rage for quinoa has its roots in the knowledge that unlike other grains, it is a complete protein. The superfood uniquely contains all nine essential amino acids required for protein utilization. Vegans and protein junkies rejoice!

Quinoa is the perfect substitute for animal protein, therefore a lunch ingredient of high biological value that will fill your tummy and protect you from the haunting idea of eating that sugar laden doughnut during your 3 o’clock slump. Quinoa is also rich in iron and magnesium, and provides fibre, vitamin E, copper and phosphorous, as well as some B vitamins, potassium and zinc.

Studies confirm that quinoa is a very good source of flavanoids, particularly in its high levels of quercetin and kaempferol antioxidants.  Quercetin has been found to be valuable in cases of allergic reactions due to its ability to inhibit the production and release of histamine.  It has also been linked to an improvement in the health of capillaries and connective tissues, as well as having important antiviral and immune support benefits. Kaempferol is known for its strong antioxidant and anti-inflammatory properties. Evidence has indicated that kaempferol is one of the most important flavanoids that inhibit heart, spinal cord and brain disease, and studies have shown that it can help the treatment of cancers, cardiovascular disease, neuron disorders and cholesterol.

I could go on forever. There is so much valuable evidence out there showing the countless benefits of this superfood. Try out this delicious, hearty curry as a way to include quinoa’s wonderful benefits into your life.

Vegetable Quinoa Curry Serves 4

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups baby green beans
  • 1 head cauliflower chopped into florets
  • 4 carrots, peeled, thinly sliced
  • 3/4 cup chopped coriander
  • 1 1/2 TBS coconut oil
  • 2 tsp. grated fresh ginger
  • 1/2 cup cashews
  • 2 cups vegetable stock or water
  • 1 large onion, cut into strips
  • 2 tsp. cumin seeds
  • 1 tsp. turmeric powder
  • 1 cup coconut milk
  • 2 tsp. minced garlic
  • 2 tsp. ground coriander

Let’s Get Cracking:

  • Bring a saucepan of water to the boil and add quinoa cooking for 5 mins
  • Add green beans and cook for a further 5 mins
  • Now drain and set aside in a colander
  • In a frying pan sauté garlic, ginger and onions in coconut oil push to one side and toast cumin and coriander and turmeric for a couple of minutes, stirring consistently
  • Add cauliflower, cashews and carrots and stir fry for a couple of minutes then add stock and bring to boil then reduce heat to simmer and stir through coconut milk cook for 10-15 mins
  • Remove from stove and stir coriander through and then fold in quinoa and green beans

For more gluten, wheat, dairy, yeast and sugar-free recipes visit www.superchargedfood.com

And a pic of Miranda looking Ah-mazing to inspire…

My idea of HEAVEN!! Avocado Frozen yoghurt

Avocado Frozen Yogurt – a delicious fresh summer treat! Two of my favourite things, avo’s and frozen yoghurt. I am in Love. Officially besotted.

"Avocado Frozen Yogurt"

INGREDIENTS (Serves 2-3)

– 1 1/2 ripe avocados

– 2 tablespoons lemon juice

– 3 tablespoons stevia (or to taste)

– 2- 4 oz containers soy yogurt

– 1/2 cup soy/almond milk

– 1 tablespoon lemon zest

– 1 teaspoon vanilla extract

DIRECTIONS:

1. With the lemon zest set aside, place all of the other ingredients in a food processor or blender and mix up til smooth.

2. Then scoop everything out into a bowl or ice cream maker. Stir in the zest.

Tip: If you don’t have an ice cream maker, then freeze the mixture in an airtight container for about 2 hours. Then when ready, take out, let it thaw a bit, and give it another stir.

YUM!!!

Adapted from The Vegan Scoop

Don’t miss out on my awesome giveaway

I’m giving away a fab fitness and food diary, details can be found here. Don’t miss out!

Last night we (boyfriend and I) got snack-y – luckily we had the yummy slim secrets pack to help bust any binges. I’ll post the review once we’ve sampled the lot. I also found that blogging ate helped me keep my mind ff late night snacks, as well as going to the gym. Night time is worse for me, I think tv is maybe too boring and my mind wanders…. to the kitchen. Anyways, I usually weigh myself once a week on Saturday mornings, but I am really wanting a good result this week – after 100 grams last Saturday so weighed myself and was down over a kilo from then! How this is possible I have no idea. My calculations of my calorie deficit this week says it shouldn’t be so, but whatever, i’ll take it! Hopefully I continue this downward trend by the time I weigh myself Saturday. Having the crappiest digital scales ever doesn’t help. It seriously changes by up to a couple of hundred grams for me, and up to a kilo for him, depending on which tile we place the scales on. How bad is that?!? So, I weigh myself on the exact same tile, and take the grain of salt each time. If anyone knows of a good accurate scale i’m interested.

Last night I also did shoulders at the gym. I’ve come to love defined shoulders and that’s my goal. I want ’em and I want ’em by Summer!

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